Gluten-Free Fresh Strawberry Bread with Sticky Glaze

This gluten-free strawberry bread is a perfect quick bread: light, tender, and full of fresh berry flavor. A bit of sour cream keeps this loaf incredibly moist without being dense, and a glossy pink strawberry glaze finishes it off for a beautiful, irresistible treat. Call it a glazed strawberry loaf, a cake-like bread, or your new favorite summer bake — it tastes delightfully indulgent while remaining gluten-free.

strawberry bread slice broken in half on a marble surface with glaze dripping down.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. Your feedback helps others find great recipes — thanks for sharing. -Melissa

overhead shot of strawberry bread with strawberry glaze on top.

Fresh Strawberry Bread with Gooey Glaze (Gluten-Free)

Melissa Erdelac

Yield:
10 slices

Prep Time:
20 mins

Cook Time:
1 hr

Total Time:
1 hr 20 mins

This gluten-free strawberry bread is light, tender, and packed with fresh strawberry flavor. A bit of sour cream keeps the loaf very moist without heaviness, and the pink strawberry glaze adds a sweet, glossy finish. It’s a simple, satisfying recipe that feels special enough for gatherings yet easy enough for a weekday treat.

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Ingredients

Strawberry Bread

½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup sour cream
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 cups gluten free all-purpose flour (Cup4Cup recommended)
1 ½ cups chopped strawberries, rinsed and dried

Strawberry Glaze

3 tablespoons diced fresh strawberries, rinsed and dried
1 cup powdered sugar
1 tablespoon milk

Equipment

9×5 loaf pan
Stand mixer (or hand mixer)
Cake tester or toothpick

Instructions

Grease a 9×5 loaf pan with nonstick spray or line it with parchment paper. Preheat the oven to 325°F.
In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes on high. Add the eggs, sour cream, and vanilla, and beat until combined, scraping the bowl once or twice.
On low speed, mix in the baking powder, baking soda, and salt. Add the gluten-free flour and mix on low until incorporated, then increase to medium and beat for one minute. This helps hydrate and relax the gluten-free starches. The batter will be thick. Gently fold in the chopped strawberries.
Spoon the batter into the prepared pan and smooth the top. Let the pan rest for 10 minutes before baking to help the structure set and prevent sinking. Bake for 60–70 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs. Cool on a wire rack.
About 20 minutes before the bread is fully cooled, make the glaze: mash the diced strawberries in a small bowl, then stir in the powdered sugar and milk until smooth. Spoon the glaze over the cooled loaf and let it set for about 30 minutes before slicing and serving.

Calories: 306kcal
,
Carbohydrates: 48g
,
Protein: 4g
,
Fat: 12g
,
Fiber: 3g

Did you make this recipe?
Please leave a star rating and a review below — your feedback helps others and I love hearing from you!